5 Mistakes You Should Avoid While Cooking Jollof Rice

Hilda Baci, a world record holder in cooking has said that Nigerian jollof rice is far better and has more ingredients than Ghanian jollof rice.

When cooking jollof rice, it is important to avoid certain mistakes to ensure a delicious outcome. Here are five mistakes to avoid:

Using too much tomato puree: Instead of blending a lot of tomatoes to make the tomato puree, use a few tomato balls with more red bell pepper and scotch bonnet pepper for a richer flavor.

Boiling instead of steaming: Unlike white rice, which can be boiled with varying amounts of water, Nigerian Jollof should be steamed with equal parts rice and water to allow the steam to infuse into the rice for a sweeter and tastier result.

Not using butter: Butter adds flavor and a smooth, glossy texture to the Jollof rice. It’s recommended to use butter or a mix of butter and cooking oil.

Not letting it burn slightly: Party Jollof rice has a smoky flavor, so allowing it to slightly burn gives it the desired taste associated with this dish.

Not washing the rice properly: Rinsing the rice thoroughly is crucial to avoid mushy jollof rice.

By avoiding these mistakes, you can ensure a delicious and authentic Nigerian jollof rice.